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2014 CSA Summer Share Week 7

Roasted Cabbage

"A nice roasted cabbage that becomes a warm salad when using the balsamic vinegar option. **Two cutting options provided both tend to want to separate just because it is cabbage."

    • 1 head green cabbage
    • 3 tablespoons olive oil
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 1/4 teaspoon pepper
    • 2 teaspoons balsamic vinegar (optional)
  1. Pre-heat oven to 425°F.
  2. Combine salt, pepper, and sugar in small bowl. Set aside.
  3. **Cutting option 1- Quarter cabbage through core and cut each quarter in to 1-inch wedges, leaving core intact. You'll have about 16 wedges.
  4. **Cutting option 2- Slice into 1-inch-thick rounds, leaving core in to help hold it together.
  5. Brush a rimmed baking sheet with 1 tablespoon olive oil.
  6. Arrange cabbage in single layer on baking sheet and brush with remaining 2 tablespoons olive oil. Sprinkle with salt mixture.
  7. Roast until cabbage is tender and edges are golden, 25 to 35 minutes.
  8. Sprinkle hot cabbage with balsamic vinegar if using.

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